BREAK TIME....!!

Hi friends,
i am taking a short break from blogging ..i have not been able to post anything regularly for some time now ..thot its time to take a break ..for whatever reason ..i hope to be back in scene sooon..shall miss all u dear friends ..
love deena

Prawns varattiyathu

This prawn varattiyathu or inji chemmeen is again one of my Mom's dishes & my husband's favourite..she makes it without fail every time her son-in-law visits her. I dont remember how many times i must've made this either with fresh or frozen prawns; but when i have the one that she makes, it tastes so much better ..i guess thats what mom's love is all about !

my mom prefers to call it inji chemmeen 'cos it uses more ginger than anything else..its very simple to make ..with minimum ingredients u might wonder 'oh thats all is it done?'



Ingredients:

1. prawns (cleaned & deveined) - 250 gms
2. chilly powder - 2 tsps
3. turmeric powder - 1/2 tsp
4. salt to taste
5. ginger - 2 tbsp (finely chopped)
6. green chilly - 1 chopped
7. curry leaves - 7-8
8. coconut oil - 2 tsp

Method :

• cook prawns with 1/2 tsp chilly powder, turmeric powder & salt.
• Heat oil in a pan. throw in the ginger, green chillies & curry leaves.fry for a little while.
• Add remaining chilly powder & saute till the raw smell goes.
• now add prawns with the water (if any) & mix well. Fry for 2 more mts.
• spicy prawns r ready ..enjoy !
  

Chicken Biryani & my first MEME

....when i was newly wed i had small sheets of paper where i had written recipes for sambar, moru curry, cabbage thoran etc, from my mom. Along with all that i also had this Chicken Biryani recipe which i made quite often during those early of marriage 'cos there were very few things that i knew then..

For this you need :

1. chicken - 800 gms (cleaned & cut into big pieces)
2. onion (thinly sliced) - 4 med sized
3. oil - 4 tbsp
4. ginger - 2 inch piece
5. garlic - 10 cloves
6. green chillies - 5 -6
7. mint , coriander leaves - a handful each
8. poppy seeds - 1/4 cup (soaked in very little quantity of warm water)

Dry masalas:

1. coriander seeds - 2 tbsp
2. cardamom - 3 pods
3. cinnamon - 1 inch stick
4. cloves - 8
5. pepper corns - 10
6. fennel seeds - 1/2 tsp
7. 1/2 of one nutmeg
8. mace

For Rice:

1. Basmati rice - 3 cups
2. water - 6 cups
3. ghee - 2 tbsp
4. cardamom - 3
5. cinnamon - 1 small stick
6. cloves - 3-4
7. bay leaf - 1
8. cashewnuts - 10
9. kishmish - 10

Method:
For rice:

• wash rice & drain. Heat ghee & fry cashewnuts till brown & keep aside. Fry kishmish & keep aside.


• In the same ghee throw in the whole spices .When they sizzle add drained rice & fry for some time till oil is well coated.


• Transfer to a microproof dish add 6 cups of water & salt. Cook till the rice is done.


• Fluff up the rice with a fork.

For chicken:

• Heat 2 tbsp oil. Fry onions till golden brown. keep aside.


• Powder all the dry masalas & keep aside.


• make a paste of ginger, garlic, green chillies & a separate paste of poppy seeds with water & keep them aside.


• Also make a paste of mint & coriander.


• Heat remaining 2 tbsp oil. Add ginger-garlic-green chillies paste .Fry for sometime .


• Add mint-coriander paste. Fry again.


• Add powdered dry masalas. fry again. do not let it burn.


• Now add chicken pieces & mix well. Also at this stage add poppy seeds paste & salt.


• Mix well . do not add water. let the chicken cook on med flame.


• Once cooked increase flame let the liquid evaporate though not completely. we need a thick gravy consistency.

For the biryani:

• In a large pot layer the bottom with half of cooked rice. sprinkle some fried onions. then half of the chicken.


• Repeat again. keep some rice to finish on top.


• Finally add the remaining fried onions on top of rice along with fried cashews & kishmish.


• Leave the pot closed until serving time.


• Before serving mix the biryani slowly so that rice is not broken .

my first MEME

I have been tagged by dear Archana for Meme..thanks Archana may be this will bring out some facts about me to all u friends in the blogworld..

My introduction to blogging was thru my dear college friend Maheswari of Beyond the Usual..once she sent us all a link to her blog..when i visited it i found it was a food blog & she has posted so many deadly recipes.i was bowled over . I immediately thot of starting one on my own but had no clue on how or where to start with ..that is when i started looking & learning things . finally got an idea on how to go about with it.
To start with my Meme

1. Since the reference to context is food i might as well start with it .I LOVE to cook, eat & serve good food. Almost every weekend i make something special & serve either just my family (which is me, my husband & our lil' 3 yr old son Aadil. ) or call friend's over. But my all-time favourite person whom i love to serve is my dear husband. he is an avid foodie & the look on his face when the food is nice is like a thousand gifts rolled into one to me.
2. i love to laugh ; sometimes it becomes a lil' too loud. I laugh for the silliest of things even on my own jokes !!
3. I am a hardcore romantic..!...Even at this age ( i am going to be 30 this oct), a romantic song, a nice weather , a romantic movie can put me into day dreaming ..!!
4. I can imitate people quite well. During our hostel days we used to have panchayat-like sittings where i wud be the showman showing events of the day in college..what fun it used to be ..
5. i am very moody ..being all these above mentioned ones i might suddenly out of the blue just switch off totally which becomes quite irritating for my husband ..
6. i am a moderatley good homemaker . i love to do up things in my home keep changing something or the other & i am quite organised..
7. & lastly , i love doing & learning all kinds of hand work . i do needle work, have done decoupage, painting a lil' & am going to try my hand in glass painting..

so that is my first meme..i wud like to tag hima, jyothi & musical. Please play only if u have the time & inclination.

Brownies

The other day my friend was talking about brownies..i have never made brownies before 'cos i thot i wudnt like its rich chocolatey taste..but finally made up my mind to give it a try...started looking into my set of books ..some of them either didnt apeal much or i was short of some ingredient. then i switched to the net started searching all those baking sites which i normally visit & also the bloggers that i visit. that is when i found these low fat brownies in Trupti's blog which she had tried out from another blog ..brownies & low fat ?? WOW ..that must be something ..it is low fat 'cos it uses applesauce instead of butter..but i made it with vegetable oil so mine is no longer in the low fat status but in either case it was the yummiest & most moist one i've ever had..Thanks Trupti for trying out such deadly recipes & posting them too..!!!


..since i was not sure of the outcome i made half of the mentioned measurements ; which unfortunately meant the quantity was soo less i had to keep 2 layers for the brownie to be actually seen in the photograph..!!

....i'm sure all those who love cakes r sure going to like this one..so go ahead & jump to Trupti's blog.

Brinjal vindaloo

I am not very fond of Brinjals, but i like it in two ways either as bharwan baingan or as this recently discovered vindaloo. This dish is my entry for JFI - Eggplant hosted by Sangeeta of ghar ka khana.
thanks sangeeta !!

recipe adapted from vanitha:



Ingredients:

1. small brinjals slit lengthwise like a cross without separating it from the base - 1/4 kg
2. ginger paste - 1/4 tsp
3. garlic paste - 1/4 tsp
4. chilly powder - 1 tbsp
5. mustard seed -1/2 tsp
6. fenugreek seeds - 1/4 tsp
7. cumin seeds - 2 pinches
8. oil - 5 tsp
9. mustard seeds - 1/4 tsp
10. onion (chopped) - 2 cups
11. turmeric powder - 1/4 tsp
12. tomato (chopped) - 1 cup
13. vinegar - 2 tsp
14. salt to taste
15. ginger (chopped) - 1/4 tsp
16. garlic cloves (whole) - 4
17. sugar - 1/4 tsp
    .....phew quite a looong list ..!

Method:

• Grind ingredients 2 to 7 to a fine paste & keep aside.
• Heat oil. Add chopped onions till they turn brown.
• Now add turmeric then chopped tomtaoes & fry till oil separates.
• Add brinjals & mix till masala is well coated on the brinjals.
• add 1 tsp vinegar, salt & enough water for it to cook.mix well.
• Put the whole thing in a micro proof dish & microwave for about 8 mts , removing & stirring once in between.
• Put it back to the kadai & add ginger & garlic cloves.
• when gravy thickens add 1 tsp vinegar & sugar. Mix well & serve hot with rotis.
  

Lemon pound cake with buttercream icing

i have been having this utmost desire to do icing on a cake for quite a long time. First time when i tried without any reference it turned out to be a total disaster tho i still posted the cake 'cos the cake was too yummy to be deprived of the privilege to get posted. why blame the cake for the icing fault.
so this time i decided to go by following baking 911.com.In India we dont get that high fat content cream(whipped cream) that easily which can actually form peaks. Easily available ones r that of Amul which dont thicken when u beat them not enough to make icing .so i decided to go for the buttercream icing which required just butter , icing sugar, vaniila & lemon.Though it did require shortening i went ahead without it ...& the result is ..voila.!!here it is .. ...not bad for a beginner is it??


the cake as such was also quite good 'cos of the citrus flavour..the pic as u can see is taken in the fridge!!
here goes the recipe:

Ingredients:

1. 220 gms of butter (1/2 lb)
2. 1 cup of sugar
3. a pinch of salt
4. 1 tbsp vanilla extract
5. finely grated zest of 1 large lemon
6. 2 tsp of lemon juice
7. 2 cups of cake flour
8. 1 tsp baking powder
9. 1/4 cup milk

Method:

• Cream butter & sugar until soft.
• Add vanilla, lemon juice, lemon zest.
• Beat in 4 eggs one by one.
• Beat the fifth egg with the milk & keep aside.
• Sift flour & baking powder once.
• Add 1/3 rd ofthe flour mix to the butter egg mixture. Beat at low speed.
• Now add 1/2 of the egg milk mixture. Beat again.
• Add flour & milk mix alternatively five times starting & ending with flour.
• Pour the batter into the prepared cake tin. Bake at 375 degree F for about an hour.
• Let the cake cool completely.
  
  
  For buttercream icing:
• 1/2 cup butter
• 1 cup powdered sugar
• 2 tsp vanilla
• 1 tbsp cornstarch
• 1/2 warm milk

1. Cream butter, sugar & vanilla.
2. Add cornstarch to milk & add to butter mixture beating all the while.First beat on low speed until well blended then on medium for 5 mts.

For decorating the cake i put the cooled cake in the refrigerator overnight. then turned it upside down. Sliced off the brown portion. Cut the cake horizontally into 2 .
Spread the icing liberally on one cake. Place the other half over it gently but firmly. Now cover the entire cake with the icing . You may sprinkle chocolate gratings as well.

......want to have a bite.!!

Rava oothappam

This is a very easy-to-make breakfast that is made using ingredients that are generally available in your pantry.. this is my first ever entry to any blog event ..it is for trupti's WBB spice it up!..thanks Trupti..


..on the hot griddle..

Ingredients:

1. Rava or semolina - 2 cups
2. curd - 1 cup
3. oil - 2 tsp + for shallow frying
4. asafoetida - a pinch
5. salt to taste
6. onion - 2 large (finely chopped)
7. tomato - 1(finely chopped)
8. green chillies - 2 finely chopped
9. coriander leaves

Method:
Mix together rava, curd, 2tsp oil, asafoetida & salt. Add water to get a pouring consistency. Keep aside for 10 mts.
In the meanwhile mix together chopped onions, tomatoes, green chillies & coriander leaves. Keep aside.
Mix the batter well. the sooji must have soaked up the liquid content. Add more water if required to get a pouring consistency. Adjust seasoning.
Heat a tawa. Spray a little oil. Pour one ladle full of the batter. spread very lightly. Sprinkle the veggies mix on the dosa patting gently.
after one side is cooked dot the edges with oil & turn over & cook the other side too .Thats it its done Pop on to a plate & serve with chutney of ur choice..

..a dinner menu..

..last weekend we had a few guests for dinner . i decided to try something from blog friends contributions. so i started serching for recipes. & finally zeroed in on the following:

micro veg pulao (which i've already posted)
kadai chicken (maheswari's beyond the usual)
prawn balchao
palak raitha
raw pappaya salad (thai dish)
Banana pudding (Asha's foodie hope) (forgot to take a picture !)

Kadai chicken i must say was simply superb ..i've tried recipes from her blog even before she is a chicken specialist. and for Asha's pudding i got loads of compliments esp from my 'Jeeju'. Thanks to Maheswari & Asha for such amazing recipes..for more of Maheswari's recipes click http://www.publishtoday.blogspot.com/

for Asha's recipes http://www.aromahope.blogspot.com/

Maheswari's Kadai Chicken


Prawn balchao recipe i shall post a lil' later..

Raw pappaya salad:

this is a Thai dish..very refreshing..

Ingredients:

1.Raw pappaya (grated) - 3 cups

2.peanuts(coarsely ground) - 1 cup

3.green chillies - 2(chopped)

4.tomato - 1 (chopped)

5.tamarind juice - 1 tbsp

6.lemon juice - 1 tsp

7.sugar - 2 tbsp

8.soya sauce - 1 tbsp

9.chopped coriander - 2 tbsp

10.salt to taste

Method:

Mix all ingredients together & serve chilled..!!

Palak Raitha:

very simple. healthy for children as well as adults who hate spinach.

Ingredients:
1. Spinach - 1 small bunch
2. yoghurt - 1 cup
3. chilly powder - 1/2 tsp
4. roasted cumin powder - 1/2 tsp
5. black salt - a pinch
6. salt to taste

Method:
Whisk together curd, red chilly powder, roasted cumin powder, black salt & salt. Chill in the refrigerator.
Take spinach leaves in a small bowl. Blanch in MW for a minute or 2
Let spinach cool.Put in a blender & make a puree.
Before serving add the spinach puree to curd mix well & serve.

Crab curry

This is my mom's speciality. when she makes it, it tastes heavenly. Over the years i have also mastered it .

Ingredients:

Crab (cleaned with shells intact) - 1 kg
grated coconut - 1 1/2 cups
roasted & ground coriander seeds (varutha malli podi) - 3 tbspn
shallots - handful
green chillies - 3-4 chopped
ginger - 1 inch piece chopped
curryleaves - 1 or 2 sprigs
chilly powder - 1 1/2 tsp
turmeric powder - 1/2 tsp
mustard seeds - 1 tsp
coconut oil - 2 tbspn
salt to taste

Method:


Fry coconut in a non-stick pan till it turns light brown. let it cool. make a paste of it adding a little water. keep aside.
chop shallots & keep side .
Heat oil in a deep pan. Add mustard seeds & let it crackle. Add shallots, ginger, green chillies & curry leaves. Fry for a couple of minutes till the raw smell goes.
Add chilly powder, turmeric powder , roasted coriander powder. fry for a couple of minutes . take care not to burn it.
Add crabs with salt & little water for the crabs to cook.Close the lid & bring the curry to boil.( Add little water in the beginning .You may add more in the end if the curry is too thick.)
Now add fried coconut paste .Mix well .Bring it to a boil again. Lower the flame close lid & let it cook .
once the crabs are cooked the curry is ready.

ps: you may vary the amount of chilly powder & green chillies according to your palate .

Mint paratha

this was also a pleasant surprise 'cos it was surprisingly delicious..! i had got some mint to try growing them..the leaves was not required to plant them ..what to do with the leaves..i didnt want to make green chutney..i remembered having seen Mint paratha in Sanjeev kapoor's book ..but was not sure if i shud try it ..Mint paratha ! wonder how it wud taste..anyway going ahead by my instincts i decided to give it a try just for me & Adi (my son)..husband wudnt be willing to have it ..;or so i thot..

but when i made it i was pleasantly surprised ..'cos it was too melt in in the mouth with a nice flavour ..& guess what !! husband loved it & said "why did u keep only one for me??"...

Ingredients:

1. Whole wheat flour - 2 cups
2. fresh mint leaves - 1 cup
3. salt to taste

How to make Mint parathas:

Wash & pat dry mint leaves. Dry half of it on a hot tawa or griddle. Cool & crush to a powder using hands. Keep aside.

Chop remaining mint leaves finely. Add to this whole wheat flour & salt & make a soft dough using enough water. Divide the dough into balls.

Roll out each ball into a thin paratha .Make rotis out of it without oil..it will come like phulkas..!

Finally sprinkle dried mint powder that u made in step 1 over the parathas..

the original recipe required to add butter to the dough + the paratha was made like the flaky paratha (malabar paratha)..but i thot this was healthier..

'Mindblowing' Palak paneer..! (microwave)

Continuing with my MW cooking this time i decided to try palak paneer..i've had palak paneer from several sources & tried making it several times before but never tried it in MW & i've never liked it either ..whenever someone says "OOhs & Aahs "about it i wonder what is so great bout it ..i just pick & eat the paneer pieces & discard the gravy..
..this dish i call it "mindblowing "palak paneer 'cos it is simply mindblowing ..i was bowled over..!!i licked up the gravy till the last drop !!
& because it was made in the MW it was quite easy too...Also it is not very rich 'cos it has only 1 tbsp of butter & 1/4 cup milk..
Ingredients:

1. ginger - 1/2 " piece
2. garlic - 4-5 flakes
3. onions - 2 chopped
4. green chilly - 1 chopped
5. cumin seeds - 1 tsp
6. oil - 2 tbsp
7. coriander powder - 2 tsp
8. garam masala - 1/2 tsp
9. tomatoes - 2 chopped
10. kasoori methi (dry fenugreek leaves) - 2 tbsp
11. Spinach leaves - 300-400 gms
12. butter - 1tbsp
13. red chilly powder - 1/2 tsp
14. salt to taste
15. sugar - 1/4 tsp
16. milk - 1/4 cup
17. paneer(cottage cheese) - 200 gms (cubes)

How i made it:

In a large microproof bowl put oil, cumin seeds, ginger, garlic, onions, green chilly, coriander powder & gram masala. Mix well. Micro HI for 5 mts.

Add chopped tomatoes & kasoori methi. Mix well. Add washed spinach leaves (no need to chop them). Micro HI for 8 mts.

Cool spinach .Blend with 1/2 cup water.

Transfer the spinach puree to the same microproof bowl. Add butter, red chilly powder, paneer, salt , sugar, milk & 1/4 cup water. Mix well.

Micro Hi for 5 mts. Serve hot ..Its superb !!!

the original recipe by Nita mehta required 600 gms of spinach .i reduced it to 350gms.

Microwave veg pulao

As the name suggests this is a pulao entirely made in the microwave including the sauteing part; which means i used just one utensil for the entire process .

...microwave is something which most of us in india dont make full use of . Besides reheating we seldom do much in it..There are so many uses of it & i am trying to do justice to it by looking for all pieces of info about its uses , be it books internet what not.

I dont know if this is an info to any of you but since the discussion is on microwave i thot it worthwhile to add here , that u can cook potatoes in a ziplock in the MW in just 3-4 mts..

this pulao that i made makes good use of this super gadget ..

...Three cheers to human inventions..!!

Recipe source: Nita Mehta's microwave cooking

Ingredients:

1. Basmati Rice - 1 cup
2. Potato - 1 (chopped)
3. carrot - 1 (chopped)
4. Green peas - 1/4 cup
5. ginger paste - 1 tsp
6. garlic paste - 1/2 tsp
7. Oil - 5 tbsp
8. water - 2 cups
9. chilly powder - 1/2 tsp
10. turmeric powder - 1/4 tsp
11. salt to taste
12. tomato - 1 chopped
13. lemon juice - 1 tsp
14. mint - few leaves chopped

Spices to be powdered -
pepper corns - 10
fennel seeds - 1 tsp
cardamom - 3-4
cloves - 4-5
cinnamon - 1 inch piece
bayleaf - 1/2 a leaf

How to make it:

Make coarse powder of all the spices .Put the powdered spices in a thin muslin cloth & tie it well. This is your spice bag.

Soak rice in water.

In a large microproof bowl put in potato, carrot, peas, ginger-garlic paste & oil. Micro HI for 3 mts.

Take out the bowl add drained rice, 2 cups of water, red chilly powder, turmeric powder, salt & the spicebag . Stir once. Micro covered on HI for 6 mts .

Take out the bowl again. Add the tomato, lemon juice & mint. Stir again. Micro covered on HI for 7 more mts.

Remove. Stir with a fork lightly without breaking the rice. Pulao is ready.Remove the spice bag & serve with love.

...the best prt of microwave cooking is that once u've put the food in it u can do some other job ..if the timing u give perfect ur food will also be cooked perfectly..neither over nor under..!!

ps: As i am now in a MW cooking spree all u friends pl share all pieces of info on this topic..thanks in advance..!

Handi paneer

Yet another paneer dish for you all..i simply cant seem to do without paneer ..this delicious dish is made like this..!
Ingredients:

1. onions - 2 (chopped)
2. ginger - 1/2 " piece (grated)
3. turmeric powder - 1/4 tsp
4. chilly powder - 1/4 tsp
5. garam masala - 1/4 tsp
6. tomato - 1 (chopped)
7. green chilly - 1 (chopped)
8. bay leaf - 1
9. Yoghurt - 1/2 cup (beaten)
10. Paneer - 100 gms
11. coriander leaves - 1 tbsp (chopped)
12. salt to taste
13. fresh ground pepper

Method:

Heat oil in a pan. Saute onions till golden brown. Simmer flame & add ginger, turmeric powder, red chilly powder, garam masala & stir fry for a minute.

Add tomato, green chilly and bay leaf. Stir fry. Allow to cook on low flame for 7-8 mts.

Add curd & cook till it becomes dry. Now pour 1/2 cup water & bring the contents to boil. Add paneer & coriander leaves & stir. Cook till the spices coat the paneer pieces.

Finally add salt & pepper to taste.

Rajma paratha with matar mushroom

isnt that yummm!!!!..

Matar mushroom

For matar mushroom u need:

button mushroom - (cut in quarters) - 12-15
frozen peas - 1 cup
onion - 1 large
tomato - 2
ginger garlic paste- 2 tbsp
red chilly powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
garam masala - 1 tsp
cardamom - 2 pods
cinnamon - 1 small piece
fresh ground pepper
salt to taste
oil - 2 tbsp

method:
Heat oil in a pan.

Fry cardamom & cinnamon.

Add onion, ginger-garlic paste, tomato one after another sauteing each for about a minute or 2.

Now add the powders. Fry again till the raw smell goes.
Finally mushrooms & matar with salt & 1 cup of water.Let it cook well .

Add fresh ground pepper.
Garnish with coriander leaves if u like.

Rajma paratha

i tried this from my collection of Sanjeev Kapoor's books..made slight variations in it .that is to say i omitted a few ingredients 'cos i didnt have them at home ..Rajma is red kidney beans ;the one in the picture !
To make this :
You will need to soak about 1/3 cup rajma for 10-12 hrs. Cook it in a pressure cooker for at least 1/2 hr. Rajma takes a long time to cook. Mash the cooked rajma well using potato masher. Reserve the cooking liquid.

Now to the mashed rajma add 1 cup wheat flour, 1 tsp red chilly powder, 2 tbsp tomato puree, about 8-10 finely chopped mint leaves, 2 tbsp oil & salt. Add the cooking liquid if required instead of water. Knead well to make a soft pliable dough.

Make balls out of the dough .Roll using a rolling pin & make parathas drizzling a little oil on each side .

ingredients i omitted - 1 tsp dry pomegranate powder- 1 tbsp soyabean flour

u can add them if u have at home.

I served this with matar mushroom.

Mango cake

This dish has come out of dire necessity..we were going out of town & i still had about a kilo of mangoes lying in the fruit basket ..not knowing what to do i looked into the internet & got this recipe for mango cake ..sounds weird isnt it ..its hard to believe but it tasted great ..the reason why i chose a mango cake to finish my supply of mangoes was that firstly it needed 2 cups of mangoes ..which is a good quantity & secondly i had recently bought a heart shaped cake tin & badly wanted to bake a cake in it..!!!
how i made it:

• Preheat oven to 350 degrees F.
• Sift together 2 cups of flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda &
• 1 tsp cinnamon powder.
• Make a well in the center & add
• 1 1/3 cup sugar
• 1/2 cup raisins
• 1/4 cup grated coconut
• 2 cups of finely chopped mangoes
• 1/2 cup veg oil
• 3 eggs &
• 1 tsp vanilla.


• Mix together .


• Pour onto the cake tin (my heart shaped tin!!).. let it rest for 20 mts .. the batter will rise a little. then bake in the oven for about an hour..

Saree painting

Vellayappam and potato stew

This is a breakfast dish. It does require a little bit of preparation but its definitley worth it! This was our breakfast this weekend .Hubby simply loves it & wanted me to make it for dinner as well !The recipe goes like this

Ingredients:

for vellayappam:

1. Rice (i use raw rice) - 2 cups
2. grated coconut - 3/4 cup
3. boiled rice - 2 tbsp
4. yeast - 1/2 tsp
5. sugar - 2 tbsp
6. salt to taste

Grind all the ingredients together & keep it overnight to ferment.Next morning stir the batter well check for salt & add little water if required.

Heat an appam chatty or any deep pan. Pour one ladle of batter . Hold the edges of the pan & swirl it only once slowly so that a lacy layer forms on the edges & thicker batter settles at the bottom centre. close lid & let it cook .this takes about 3 - 4 minutes. Appams are done..

Ingredients for potato stew:

1. potatoes - 3 chopped
2. ginger - 1/2 inch piece
3. onoin - 1 chopped
4. green chillies - 2 -3
5. few curry leaves
6. coconut milk - 2 cups
7. fresh ground pepper
8. coconut oil - 1 tbsp
9. salt to taste

Boil potatoes. keep aside. Heat oil in a pan. Throw in chopped onions, green chillies, ginger & curry leaves. Saute for a few mintes. Add boiled potatoes & coconut milk. add salt . Bring to boil & let it simmer for few more minutes. Finally just before you remove from fire add fresh ground pepper.

You can add other veggies as well to this stew like carrots , beans , green peas ...only in that case it becomes vegetable stew,..!!